A simple plant based dish made out of whole wheat farfalle pasta & soy tofu in a rich creamy non dairy sauce full of protein .


  • 2-3 tsp Flour ( maida )
  • Vegetable oil
  • 250 ml Soy Milk
  • 2 cupsFarfalle Pasta
  • 100g Cashew nuts( soaked in water for 30 mins)
  • Tofu (1 bowl of tofu cut into cubes)
  • 4 pods of garlic (finely chopped)
  • 1 cup of onions (finely chopped)
  • 1 Bell pepper (roughly chopped)
  • Chilli flakes
  • Oregano
  • Salt
  • 4 florets of cooked Broccoli
  • Peri peri (optional)


  1. Boil raw pasta according to the instructions given on the package. Take 4-5 cups of water in a deep sauce pan & bring it to boil over medium flame.
  2. When it starts boiling add 3/4 cup farfalle pasta & 1/2 tsp salt.
  3. Boil them until al dente( cooked but not very soft ) it will take around 10-12 mins. To check whether pasta is cooked or not , take one pasta in a fork and bite it. If it is a little firm to bite,it is cooked. If it is too hard ,it requires more cooking.
  4. Transfer the cooked pasta in a colander and save some pasta water in a small cup.
  5. While pasta is cooking heat 2tsp oil in a non stick pan & add the onions & garlic & saute it until it turns translucent.
    Add some oil and flour in the same pan and mix it.
  6. Slowly & gradually add all the soy milk and let it simmer for 1 minute.
  7. Put all the sauce in the blender and add the soaked cashew nuts and blend it into a smooth creamy paste.
  8. In another heated pan add the paste and the boiled pasta along with broccoli,capsicum & tofu and add the pasta water and simmer it for a minute.
  9. Add the oregano & chilli flakes and a bit of peri peri for some spicyness and mix it.



Your Pasta is ready to be served! Buon Appetito



Vikyath is a budding vegan chef , currently pursuing his Hotel management in Culinary arts from the prestigious Manipal University. His love for animals and cruelty towards them turned him vegan.

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